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DETERMINATION OF ICE CRYSTAL SIZE DISTRIBUTIONS IN FROZEN DESSERTS.

Author(s) : DONHOWE D. P., HARTEL R. W., BRADLEY R. L. Jr

Type of article: Article

Summary

FORMATION OF THE ICE CRYSTAL SIZE DISTRIBUTION DURING MANUFACTURE OF FROZEN DESSERTS PLAYS AN IMPORTANT ROLE IN DETERMINING TEXTURAL CHARACTERISTICS. A NEW METHODOLOGY HAS BEEN DEVELOPED TO CHARACTERIZE THE ICE CRYSTAL SIZE DISTRIBUTION ACCURATELY. AN OPTICAL MICROSCOPE WAS USED TO PRODUCE PHOTOMICROGRAPHS OF ICE CRYSTALS IN FROZEN P THE PHOTOMICROGRAPHS WERE ANALYZED USING A DIGITIZING BOARD CONNECTED TO A MICROCOMPUTER. SEVERAL ICE CREAM AND ICE MILK FORMULATIONS WERE ANALYZED TO TEST THE METHODOLOGY. ICE CRYSTAL SIZE EVOLUTION WAS STUDIED ACCORDING TO TOTAL SOLID CONTENTS, HARDENING, TEMPERATURE, AND STORAGE TIME.

Details

  • Original title: DETERMINATION OF ICE CRYSTAL SIZE DISTRIBUTIONS IN FROZEN DESSERTS.
  • Record ID : 1992-1250
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 74 - n. 10
  • Publication date: 1991/10
  • Document available for consultation in the library of the IIR headquarters only.

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